Short Crust Potato Pastry
Short Crust Potato Pastry
Short Crust Potato Pastry
Short Crust Potato Pastry
Ingredients
- 3 oz rice flour
- ½ tsp salt
- 6 oz cooked mashed potato
- 2 oz corn flour
- 4 oz butter or margarine
Instructions
- Using a food processor, beat the flours and salt into the potato.
- Add the fat, cutting into small pieces with a knife before beating into the flour.
- Work the dough lightly and briefly into a ball, wrap in cling film and refrigerate for 30 minutes.
- Knead the dough on a cold floured surface with the heel of the hand for 1 to 2 minutes when it should be smooth and putty like.
- Refrigerate for another 30 minutes before rolling out on a cold floured board to the required shape. Keep moving it round on the board so that it does not stick.
- Preheated oven 425°F 220°C Cook empty pastry shells for 15 to 20 minutes or until golden brown.
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